Fried okra is a beloved Southern dish that has earned its place as a comfort food favorite. The crispy, golden-brown coating paired with the tender, slightly earthy okra inside makes for an irresistible combination. Whether you’re serving it as a side dish or a snack, fried okra is always a crowd-pleaser.
How to Make Fried Okra
Making fried okra is easier than you might think. This crispy snack is best served fresh and hot, with a crunchy exterior and a tender inside. Here’s how you can make it from scratch!
Step-by-Step Directions
Prep the Okra:
- Wash and trim the okra, then slice it into ½-inch rounds. Pat it dry with paper towels to remove any excess moisture.
Soak the Okra:
- Place the sliced okra into a bowl and pour over the buttermilk. Let it soak for about 10 minutes. This helps the coating stick better during frying.
Prepare the Coating:
- In a separate bowl, combine the cornmeal, flour, garlic powder, onion powder, paprika, salt, and pepper. Mix well.
Coat the Okra:
- Once the okra has soaked in the buttermilk, transfer it to the cornmeal mixture. Toss to coat the okra evenly.
Heat the Oil:
- Warm 1 inch of vegetable oil in a skillet over medium heat. The oil should reach around 350°F (175°C).
Fry the Okra:
- Carefully drop the coated okra into the hot oil, a few pieces at a time, making sure not to overcrowd the pan. Fry for 3-4 minutes until golden brown and crispy.
Drain and Serve:
- Remove the fried okra from the skillet and place it on a paper towel-lined plate to drain any excess oil. Serve immediately.
Fried Okra
1
servings15
minutes10
minutesIngredients
1 lb fresh okra, sliced into ½-inch rounds
1 cup buttermilk (or regular milk)
1 cup cornmeal
½ cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
Salt and pepper to taste
Vegetable oil for frying
Directions
- Prep the Okra: Wash, trim, and slice okra into ½-inch rounds. Pat dry.
- Soak in Buttermilk: Place okra in buttermilk for 10 minutes.
- Prepare Coating: Mix cornmeal, flour, garlic powder, onion powder, paprika, salt, and pepper in a bowl.
- Coat the Okra: Toss okra in the cornmeal mixture until evenly coated.
- Heat Oil: Heat 1 inch of vegetable oil in a skillet to 350°F (175°C).
- Fry Okra: Fry okra in batches for 3-4 minutes until golden brown and crispy.
- Drain and Serve: Remove fried okra and drain on paper towels. Serve immediately.
FAQ
1. Is it possible to use frozen okra for this recipe?
Yes, you can use frozen okra, but be sure to thaw and pat it dry to remove excess moisture before frying.
2. How do I store leftover fried okra?
You can place any leftover fried okra in an airtight container in the fridge for up to 2 days. To reheat, place it in a hot oven or skillet to maintain its crispiness.
3. Can I use a different flour instead of all-purpose flour?
Yes, you can substitute gluten-free flour or rice flour if you want a gluten-free option for the coating.
